Sicilian Lemon Ricotta Cheesecake
INGREDIENTS
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CAKE:
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Two 15-oz. containers whole-milk ricotta
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1 Tbsp. unsalted butter, room temperature
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1 Tbsp. plus 1 cup sugar (for less sugar you can use “C&H Sugar & Stevia” blend)
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3 Tbsp. unseasoned dry breadcrumbs
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Two 8-oz. packages cream cheese, room temperature, cut into cubes
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2 large eggs, room temperature
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3 Tbsp. salt-free matzo meal
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1 Tbsp. fresh lemon juice
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2 Tbsp. fresh lemon zest
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3 tsp. lemon juice powder (optional) – available at gourmet stores or online
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2 tsp. vanilla extract
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1/8 tsp. kosher salt
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LEMON CURD TOPPING:
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2 lemons
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4 egg yolks, room temperature
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3/4 cup sugar
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4 Tbsp. butter, cold
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SPECIAL EQUIPMENT:
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8"-diameter spring form pan with 2 1/2"-high sides
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unflavored dental floss (to cut the cake)
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